Recipe
Pan-fried eggs, a menu that generates income
food Food type Main Ingredients Take time Serve Thai 1 Snacks other 30 Min 1 place ingredient 3 ARO eggs, size 2, with lid, 30 eggs 10 grams ARO frozen minced pork 1 kg 2 ml Aero white soy sauce formula 1 6000 grams 10 ml Aero Soybean Oil 1 liter x 3 bottles 10 grams ARO pork sausage 300 grams 7 grams ARO Chinese sausage 500 grams 5 grams unsalted butter 10 grams of frozen mixed vegetables Aero 1 kg 1 organic cherry tomato, 300 g (15-21 pieces) 0.1 g. Safepack ground white pepper 1000 g. 1 ml. Maggi dipping sauce 200 ml. x 6 bottles 1 gram of spring onion Preparation Cut the pork roll into the desired size and boil in boiling water. Set aside. Stir-fry minced pork until cooked, season and set aside. Cut Chinese sausage into the desired size. Place in a pan and heat it up. Add a little water. Stir-fry until the oil from the Chinese sausage starts to come out and the sausage turns a nice color. Then set aside. Put a pan on the stove and add water. Wait until the water boils. Put butter in a foil cup and place the foil cup in a pan. Heat the water to cook the eggs. Wait until the eggs start to set before adding the toppings. Sprinkle with ground white pepper and chopped spring onions.
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Noodle-free Rad Na with Chinese Kale
food Food type Main Ingredients Take time Serve Thai Noodles and pasta pig 30 Min 1 place ingredient 100 grams of kale 80 grams Pro Butcher Frozen Sesame Oil Marinated Pork 1 egg, Aero, size 2, with lid 40 ml Aero Sauce 1100 g. 240 ml clean water 1 gram Aero iodized table salt 200 grams x 12 bags 10 grams fresh garlic, peeled (minced) 30 grams Aero Soybean Oil 1 liter x 3 bottles 10 grams Aero tapioca flour 20 ml. clean water (used for mixing with tapioca flour) 1 set Aero bowl with clear PP lid, 24 oz., pack of 50 pieces 2 sets of Aero long spoon and fork set, clear PS, pack of 50 pairs Preparation Bring clean water to a boil, add salt, then blanch the chopped kale in it. Then, put the chocolate in clean water mixed with ice, and scoop it up and set aside to drain. Heat a pan with oil, then add pork and stir-fry until cooked. Add the sauce and water. Wait until the water boils. Mix the cornstarch with water and add it. Stir continuously until the water is thick. Crack the eggs into the bowl and stir until the eggs are cooked. Mix the ingredients well. Place the blanched kale stems on a serving plate. Pour the sauce over the kale. Serve with chili sauce, sugar, chili powder and pepper.
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Steamed sea bass and squid with lime
food Food type Main Ingredients Take time Serve Thai side dish fish 30 Min 1 place
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Smoothie shop
food Food type Main Ingredients Take time Serve Thai drink fruit 30 Min 1 place
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Spicy and sour duck salad
food Food type Main Ingredients Take time Serve Thai Meat dishes duck 30 Min 1 place ingredient 170 grams ARO frozen minced duck meat mixed with gizzards 3 grams Aero fried shallots 2 grams of Thai shallots, peeled 5 grams chopped parsley 7 grams chopped green onions 5 grams coriander 1 gram of shredded kaffir lime leaves 3 grams Aero ground garden chili 10 grams Rai Thep Roasted Rice 7 grams Aero frozen lemon juice 1000 grams 10 ml. Safepack fish sauce mix 700 ml. x 3 bottles 2 grams Aero iodized table salt 200 grams x 12 bags 70 ml. Aero drinking water, size 6 liters, 1 gallon 20 ml Bonus Palm Oil Refill Bag 1 liter x 3 bags 0.5 g. fried kaffir lime leaves (decoration) 0.5 g mint leaves (for decoration) 2 grams of dried chili peppers, stems removed (fried chili peppers for decoration) 2 grams Aero fried shallots (decoration) 2 sets of Aero 2-compartment food containers with clear PP lids, size 750 ml. 2 pairs Aero long spoon and fork set, clear PS, pack of 50 pairs Preparation Put the duck in a pot and add the soup. Stir-fry until cooked. Scoop into a mixing bowl. Add roasted rice, chili powder, lime juice, fish sauce, sliced kaffir lime leaves, spring onions, coriander, cilantro, sliced shallots, and fried shallots. Mix well. Served with side vegetables, garnished with fried dried chili, kaffir lime leaves, fried shallots and mint leaves.
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Vegan crispy pork curry with jasmine rice
food Food type Main Ingredients Take time Serve Thai rice pig 15 Min 3 places ingredient 400 grams of vegetarian pork belly 100 grams of all-purpose flour, Kite brand (for coating fried pork) 100 grams of vegetarian red curry paste 75 grams of Mitr Phol coconut sugar 30 grams shimeji mushrooms 60 grams of brown button mushrooms 30 grams of betel leaves 30 grams of cha-om 700 grams of coconut milk, Amphawa brand 30 grams red chili pepper 2 grams of kaffir lime leaves 30 grams vegetable oil 3 grams of rice flour for coconut topping 40 grams of coconut milk, Amphawa brand 300 grams of jasmine rice, Aero brand 300 grams of water 5 grams fresh jasmine flowers (6 flowers) Preparation Cook rice with jasmine water. Mix the vegetarian pork belly with all-purpose flour. Then heat up a pan, add vegetable oil, and fry the vegetarian pork belly until golden brown and crispy. Set aside. Heat a pan, add vegetable oil, add vegetarian curry paste to make it fragrant, gradually add Amphawa coconut milk, season with Mitr Phol coconut sugar, no need to add salt because vegetarian curry paste is already salty. When the coconut milk is ready, add all the mushrooms, crispy pork, cha-om, betel leaves, and red chili.
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Baked shrimp with glass noodles
food Food type Main Ingredients Take time Serve Thai Noodles and pasta shrimp 30 Min 1 place ingredient 200 grams MRP white shrimp, jumbo net bag (16-25 pieces per bag) 50 grams Aero mung bean vermicelli 30 grams Aero Glass Noodle Sauce 150 ml clean water 1 gram black peppercorns 50 grams Aero Bacon 10 grams of celery, cut into 1-inch pieces 10 grams of spring onions, cut into 1-inch pieces 5 grams coriander root 1 set Aero bowl with clear PP lid, 24 oz., pack of 50 pieces 2 sets of Aero long spoon and fork set, clear PS, pack of 50 pairs Preparation Trim the shrimp heads, split the backs, and wash them. Mix Aro glass noodle sauce with clean water until blended. Then soak the glass noodles in it. Place the chopped bacon in the oven, along with the coriander root and pepper, then add the glass noodles and the glass noodle broth. Close the lid and steam over medium heat for about 3 minutes. Then place the shrimps in a row and close the lid and steam for another 3 minutes. When everything is cooked, turn off the heat, open the lid, add the chopped celery and spring onion, and close the lid and continue to cook for another 1 minute. Then serve with seafood sauce.
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Bouncy Pork Dumplings
food Food type Main Ingredients Take time Serve Thai Soup / Curry / Clear Soup pig 30 Min 2 places ingredient Bouncy Pork Dumplings 700 grams of finely ground pork 300 grams of minced pork 10 grams baking powder 30 grams , 3 ice cubes 30 grams of Thai pork seasoning powder Fried Bouncy Pork Dumplings 60 grams of wonton sheets (12 sheets) 120 grams of bouncy pork 1000 ml palm oil 70 grams of chicken dipping sauce 10 grams of stir-fried Chinese cabbage 4 grams red chili pepper 2 grams coriander Boiled Pork Dumplings 120 grams of bouncy pork 10 grams sesame oil 20 grams fried garlic 40 ml. Jikchow Sauce 10 grams red chili pepper 10 grams chopped green onions 4 grams coriander 60 grams of wonton sheets (12 sheets) Preparation Mix all ingredients together and knead until sticky. Place in the refrigerator for about 30 minutes. Wrap the bouncy pork in dumpling wrappers to form a beautiful shape. Fry over low heat until cooked. Serve with chicken dipping sauce. Boil until cooked. Mix the boiled dumplings with sesame oil. Scoop onto a plate. Sprinkle with chopped red chili, spring onion, fried garlic. Garnish with coriander. Serve with soy sauce.
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All Purpose Sauce
food Food type Main Ingredients Take time Serve Thai side dish other 30 Min 1 place ingredient All Purpose Sauce Healthy Boy Oyster Sauce, Thick Formula, 450 g. Healthy Boy, Real Fish Sauce , 250 ml. Mitr Phol Pure White Sugar 150 grams Fried pork belly, 5 servings Pork belly 500 grams All-purpose sauce 80 grams Safepack ground white pepper 1 gram Safepack Crispy Fried Flour 100 grams 100 grams of Thai garlic, peeled and crushed 150 grams of clean water Bonus Palm Oil 30g Mixed vegetable stir fry with shrimp, 1 serving 120 grams of cauliflower 40 grams of imported Chinese carrots 60 grams of peas Broccoli 120 grams 20 grams of fresh garlic, peeled and chopped Aero Soybean Oil 25 ml. All-purpose sauce 60 grams Safepack ground white pepper 1 gram MRP white shrimp, jumbo net bag (6 pieces), 240 grams Broth 30 grams Preparation All Purpose Sauce Simmer all ingredients together until boiling. Fried Pork Marinate pork belly with all-purpose sauce, pepper, and vegetable oil. Massage until the sauce is thick. Permeates into the pork Mix the crispy flour with water and then mix until it becomes a smooth texture. Take the marinated pork and coat it in the mixed batter, then fry until cooked. Stir-fried mixed vegetables with pork Put the stir-fry sauce and marinated pork in a pan. Stir-fry the pork until almost cooked, then add the garlic. When the garlic starts to turn yellow, increase the heat and add the carrots, broccoli, and cauliflower. and stir-fried green peas until heated through, then add the soup. Season with all-purpose sauce and pepper. Stir until well combined. Served
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Stir-fried spaghetti with dried chili, bacon and Isaan sausage
food Food type Main Ingredients Take time Serve Thai Noodles and pasta other 30 Min 1 place ingredient 60 grams Aero Isan sausage 70 grams La Molisana Spaghetti No. 15 80 grams Aero Bacon 10 grams fresh garlic, peeled (sliced) 3 grams of dried chili peppers, stems removed (cut into sections) 15 grams basil 30 grams Aero All-Purpose Stir-Fry Sauce 1 gram ground black pepper 40 grams Aero Soybean Oil 1 liter x 3 bottles 2 grams Aero iodized table salt 200 grams x 12 bags 1 gram Safepack ready-to-use fried garlic 1 gram of fried dried chili peppers 1 gram fried basil 1 set Aero black PP plastic food box with lid 750 ml. 2 sets of Aero long spoon and fork set, clear PS, pack of 50 pairs Preparation Place the Isaan sausage in a hot air oven at 180 degrees for 5 minutes, then turn it over and bake for another 5 minutes. When it is nicely browned, cut it diagonally in half and set aside. Bring clean water to a boil, add salt and oil, then add spaghetti and boil for 8 minutes, then scoop out and put in cold water, then drain. Heat a pan with oil, then cut the bacon into 1-inch wide pieces and fry until the bacon starts to turn yellow. Scoop out half and set aside, then fry the other half until golden brown. Use the same pan, fry the dried chili and garlic until fragrant, then add the spaghetti and bacon that were scooped up and set aside, and stir-fry until well combined. Season with all-purpose sauce. Add Isan sausage and basil leaves and stir-fry together. Then arrange on a serving plate. Garnish with crispy basil leaves, crispy fried bacon, fried garlic and fried dried chili.
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Spicy salad as you like
food Food type Main Ingredients Take time Serve Thai Salads and salads Seafood 30 Min 1 place ingredient 60 grams ARO pork sausage, 300 grams, cut into 1/2 cm thick pieces, makes 10 pieces 100 grams Marine Pro white shrimp, jumbo net bag (26-35 pieces per bag) 100g MRP New Zealand Mussels, Half Shell, Size M 30 grams Aero Salted Egg Yolk, Frozen 35 grams ARO crispy chicken frank sausage 80 grams of fresh glass noodles 30 grams of chopped plum tomatoes 50 grams of shallots, peeled and sliced 5 grams of sawtooth coriander 5 grams of celery 100 ml. Aero ready-to-use dressing 2 grams of celery stalks, celery leaves for decoration 1 set Aero bowl with clear PP lid, 24 oz., pack of 50 pieces 2 sets of Aero long spoon and fork set, clear PS, pack of 50 pairs Preparation Boil glass noodles, pork roll in boiling water, then add sausage, shrimp, mussels and salted egg yolk in that order. Then scoop up and drain the water. Place in a mixing bowl. Season with ready-made Aero sauce, then add tomatoes, shallots, sawtooth coriander and celery. Mix the ingredients well and serve on a plate. Garnish with celery stalks and celery leaves.
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Fish congee with toppings
food Food type Main Ingredients Take time Serve Thai rice fish 30 Min 1 place
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